Teriyaki Steak Skewers With Asian Style Greens Food

BEEF TERIYAKI SKEWERS

Steps:

• Cut the flank steak across the grain into 1/4 inch thick slices. Season with salt and pepper. Refrigerate until using.
• Place the skewers in enough water to cover them and let them soak for about 10 minutes.
• In the meantime, combine all the sauce ingredients in a small saucepan and whisk. Place the saucepan over medium heat and bring to a boil while whisking. It should thicken. Remove from heat.
• Thread the beef onto the skewers. about 2 pieces per skewer. Place the beef skewers on the grill over medium-high heat (350 F to 400 F) and brush generously with the prepared teriyaki sauce on both sides. Grill for 4 to 5 minutes per side, might be more or less depending on how thick you cut your beef.
• Garnish with toasted sesame seeds and parsley, if desired.

TERIYAKI BEEF SKEWERS

Steps:

• In a medium-sized bowl whisk together soy sauce, ¾ cup water, honey, rice vinegar, mirin rice wine, sesame oil, ginger, and garlic.
• Reserve ½ cup of the teriyaki sauce mixture.
• In a resealable plastic bag and cubed beef and ½ cup of the reserved teriyaki sauce mixture.
• Marinate the beef for at least 30 minutes or overnight in a refrigerator.
• If using wooden skewers, soak in water for 30 minutes before cooking.
• Add the remaining teriyaki sauce mixture to a small saucepan, should be about 1 cup.
• In a small bowl mix together the cornstarch and 2 tablespoons of water to make a cornstarch slurry.
• Bring the sauce to a boil over medium-high heat and cook for 1 minute.
• Add the cornstarch slurry to the boiling sauce, and whisk to combine.
• Continuously stir until a nice and thick sauce coats the back of a spoon, 30 to 60 seconds. Set sauce aside.
• Thread marinated beef, pineapple wedges and red onion on skewers.
• Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil.
• Once the grill is very hot, add the teriyaki beef skewers and discard the marinade.
• Cook on one side uncovered for 3 minutes.
• Flip over and cook another 3 minutes.
• Cook on the remaining sides for 1 minute per side, or until the internal temperature of the beef reaches 130°F for medium-rare, or 140°F for medium.
• Allow meat to rest for 5 minutes before serving.
• Glaze skewers with teriyaki sauce and garnish with sesame seeds, green onions, and cilantro leaves.
• Serve extra teriyaki sauce on the side.

TERIYAKI STEAK SKEWERS WITH CHOPPED GREEN SALAD

Steps:

• Mix the soy, mirin and honey with half the ginger. Pour over the steak and marinate for at least 1 hour. Mix the pak choi, cucumber, spring onion and edamame, and toss with the sherry vinegar, 1 tsp groundnut oil, the remaining ginger and 1 tsp soy. Heat a griddle to very hot, and thread about 4 pieces of steak onto small skewers. Sear the steak for 2 minutes on each side, until charred and seared all over. Serve with the salad, steamed rice and chilli.

TERIYAKI STEAK SKEWERS WITH ASIAN-STYLE GREENS

Steps:

• Create your marinade by mixing the soy, mirin and honey with half of the ginger and pour it over the steak, leaving to marinate for about an hour.
• Mix the bok choy, kale, spring onion and cucumber and toss with the sherry vinegar, the olive oil, the remaining ginger and the soy sauce and assemble in a serving bowl.
• Using small skewers, thread about four steak pieces on to each skewer and then sear in a hot frying pan for about 2 minutes on each side.
• Once all the steak has been cooked, serve with the salad. Finish with a sprinkling of chile, if using.

ASIAN BEEF SKEWERS - 3 POINTS

Steps:

• Preheat a grill. If you are using wooden skewers, soak in water 30 minutes.
• In a gallon size sealable plastic bag, combine all of the ingredients, including the beef. Seal the bag, squeezing out the air. Marinate 15 minutes.
• With tongs, remove the beef from the marinade; discard the remaining marinade. On each of 16, six-inch, metal or wooden skewers, thread one beef strip, piercing the beef in several places.
• Grill until cooked through, about 5 minutes on each side.
• Serve with either chinese mustard, duck sauce and/ or soy sauce to dip the skewers inches.

ASIAN STEAK SKEWERS

Steps:

• Whisk soy sauce, brown sugar, sesame oil, green onions, lemon juice, sesame seeds, ginger, and garlic together in a bowl until marinade is smooth.
• Thinly slice steak with the grain into 1/4-inch thick pieces. Thread steak slices onto skewers and place in a flat plastic or glass container. Pour marinade over skewers. Cover container with plastic wrap, and refrigerate, 1 1/2 to 2 hours. Flip skewers and continue marinating in the refrigerator, 1 1/2 to 2 hours more.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove skewers from marinade, discarding marinade.
• Cook steak skewers on the preheated grill until cooked through, 2 to 3 minutes per side.

TERIYAKI STEAK SKEWERS

Steps:

• In a large bowl, mix first eight ingredients; toss with beef. Refrigerate, covered, 2-3 hours., Thread beef strips, weaving back and forth, onto six metal or soaked wooden skewers; discard marinade. Grill beef, uncovered, over medium heat until desired doneness, 6-9 minutes, turning occasionally.

ASIAN BEEF SKEWERS

Steps:

• In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
• Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
• Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
• Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.